Keto Strawberry Poke Cake Recipe (using Keto Flour)

Cake with Jelly inside and Vanilla whipped cream on top - it hits all the notes!
Makes 1 large cake (multiple servings)

This recipe has three components: the cake, the jelly, the whipped cream. The first component can be made the day before, so that it's chilled before adding on the jelly and cream. 

Ingredients (* = available here at Keto Store NZ):

115g Melted Butter
4 eggs
1/2 cup Olive Oil
1 teaspoon Vanilla Flavour It* or 1 Tablespoon of Vanilla essence 
1 Cup + 1/4 Cup Keto Milk* (or unsweetened almond) 
2 Tablespoons Cream Powder* 
1 teaspoon of Lemon Juice
3 Cups Keto Flour*
1 Cup + 1/2 Cup Allulose*
1 Tablespoon Baking Powder*
1/8 teaspoon Salt

Keto Flour Options
• At 0.3g carbs per 1/4 Cup is version 2.0 from 2023, available in 500g and 1.25kg bag sizes and while not tested for the presence of gluten, all the ingredients do not contain gluten. 
• At 0.7g carbs per 1/4 Cup is the GF version from 2024, that has the psyllium husk added for ingredients where moisture control is required like breads and yeast risen food, available in a 500g bag size.

JELLY layer
2 x 9g sachets of any flavour Jelly that you like (we have many in stock)
• Blueberry • Grape • Lime • Mango Passionfruit • Orange • Orange Mango • Pineapple • Strawberry • Raspberry • Watermelon • Vanilla Berry • 

WHIPPED CREAM (for a cake this size)
2 Cups Cold Liquid Cream
6 Tablespoons Allulose* 
1/4 teaspoon Vanilla Flavour It* or 1 teaspoon Vanilla Essence

Equipment: 
Electric mixer
Cake baking tray

Method to make the cake: 
1 - Add melted butter, eggs, oil and vanilla into the bowl of a stand mixer
2 - Mix into a microwave safe jug add the milk, lemon juice, cream powder and heat for 20 seconds in the microwave to warm through.
3 - Pour the warm milk liquid into the bowl with the other liquids and blend until just combined. 
4 - Add into the stand mixer bowl the following: Keto Flour, Allulose, Baking Powder and Salt. Mix to combine and scrape down the sides. 
5 - Pour the batter mixture into a greased 13"x9" or 33cm x 23cm pan, spread it around to be as even as you can. 
6 - Bake at 180 degrees C for 20 minutes then spin the cake around for 5 minutes more baking. Test that the cake is done by inserting a skewer and it comes away clean. It may need 5 more minutes.  
7 - Allow to cool or chill in fridge.

Hints for 2 different cake texture options
• If you want a jelly texture do not add jelly until cake is fully chilled
• If you want the jelly to flavour the cake but not be gelatinous, add jelly mixture to cake while room temp/warm

Method to make the Jelly ... (recipe continues) 
8 - Make jelly liquid according to the instructions on the box. To make any of the 11 different flavours of Lite Jellies that we sell, tip 2 x 9gm sachets into a heat proof container. Pour 400ml boiling water and 200ml cold water, and stir to dissolve.
9 - Using the round end of a wooden spoon, or chopsticks, poke holes throughout the whole cake 2.5cm apart
10 - Pour the made up jelly mixture over the cake so the liquid fills the holes and some sits above the level of the cake. Place into the fridge while whipping the cream.

Method to make the Whipped Cream ... (recipe continues)
11 - Into a cold bowl, place all the whipped cream ingredients and mix until stiff peaks form.
12 - Once the jelly is set, top the cake with whipped cream, smoothing the surface. 
13 - Chill to set the cake for 15 minutes, and slice to serve. 

Macros Nutrition Facts:
around 10 carbs for the whole cake